This week’s Staff Recipe is from Elle T, our CCKC Goddess of Good Eats…
When Laura ‘Elle T’ Thomsen was growing up on her family’s farm in northern Iowa, this time of year brought the end of harvest. Corn was always the last crop to be removed from the fields. To celebrate the successful completion of the harvest, her mother would whip up a batch of cornbread to go with supper that evening. Elle T says she doesn’t recall the main meal, only that fresh-from-the-oven cornbread with plenty of butter and honey!
So this time of year brings the memory to mind, and she still enjoys making some cornbread as the weather gets cooler and autumn sets in.
Elle T likes to experiment with her baking, and she recommends that you do too! Try the recipe using a cast-iron skillet instead of a bread pan or casserole dish. If you choose to use gluten-free flour, she suggests using a blend.
And if you should have leftovers, try carving the bread into 1-inch thick slices. Spread plenty of softened butter on both sides and toast them up in your skillet. Serve with maple syrup or honey for breakfast the next day.
2 cups yellow cornmeal
½ cup all-purpose or gluten-free flour
½ teaspoon baking soda
1 teaspoon salt
1/3 cup oil
2 eggs, beaten
2 cups buttermilk
Preheat oven to 400 degrees. Butter a 9-inch square baking pan.
Combine cornmeal, flour, baking soda and salt in a mixing bowl. Add oil, beaten eggs and buttermilk, and beat until smooth. Pour batter into the prepared pan and bake for 30-35 minutes.